Thursday, March 19, 2009

The first time we made these we were so impressed with ourselves. Not sure why - we didn't come up with the recipe, we just followed it, but that's how our minds work. When we create something new in the kitchen, we fall in love with the enticing aroma, we puff out our chests as we display it on the table with pride, and when we sit down for that first taste....."Ahhhhhhh," we exchange happy smiles for a job well done. For us, it's not just that we created something new to eat, but that we discovered a new and fabulous flavor for our excited palates to enjoy.

Now, when it comes to stuffing a Portabella mushroom, there are as many possibilities as there are flavors of ice cream. (And that, ladies and gentlemen, is the last time Portabellas and ice cream will ever share space in the same sentence - simply because it's unnatural!) And even though we would love to share with you all the possibilities, today we're just going to stuff them Italian style. Tuesday was all about the Irish and today is all about the Italians.

Saute those onions until nice and softened - add the garlic and peppers and saute five minutes more. In a bowl, mix basil, ricotta, mozzarella, parmesan, salt, and bread crumbs. Stir in the sauteed veggies. Brush Bellas with oil, then top each one with the cheese/veggie mixture. Bake at 400 degrees uncovered for 20-25 minutes or until mushrooms release their juices and cheese melts.

Consider using Baby Bellas for this recipe instead of the larger portabella. The small mushroom is a nice addition to any meal, while the large mushroom is the meal. Choose the kind of meal you want.

Portobello or Portabella?Which is it? Originally it was Portobello, but to make it sound more Italian, somebody changed it to Portabella. Both spellings and pronunciations are accepted in the food world. Take your pick - we have!

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Jen

Sheri

Your Party Hosts

We’re two best friends who have a sincere appreciation for the fabulousness of food. We have a ridiculous amount of fun discovering new, exciting recipes and drooling over tried and true ones. We love to create magic in the kitchen by combining flavorful foods with lots of fun and imagination.

We named our blog Party in thePantry because every time we strap on our aprons, you can be sure there’s a party brewing . We like to have fun, we laugh a lot, and there’s a lot of oohs and ahhs - as taste testing is a must!

We appreciate good food and try to use the best ingredients when we can. We use Real milk, Real sugar, Real butter, Real eggs, and Real love, because if you want to make the really good stuff, you have to start with really good ingredients!

We sincerely hope that our love and sense of adventure with eating, cooking, baking, and creating is contagious and ignites a spark in you to create your own Party in the Pantry.